Pie Crust

Whisk together the flour and salt

Rub the butter into the flour with fingertips until resembles coarse meal

Sprinkle the water over the mixture while tossing with a fork

Knead the dough for several turns on a lightly floured surface to bring it together

Shape the dough into a thick disk

Wrap in plastic and refrigerate at least 1 hour

To roll out the dough, place between 2 pieces of waxed paper and roll it out to a circle 2-inches bigger than the size of the pan

Fit the dough into a 9-inch lightly buttered pie plate

Fold the overlapping edge of the crust under the rim

Pinch a small piece of dough between your thumb and 1st knuckle of index finger, angling your hand slightly

Repeat around crust, putting your index finger into the depression your thumb just made

Keep the crust in refrigerator until ready to fill

If prebaking the crust, refrigerate at least 30 minutes before baking.